MAKES 8 SERVINGS
AGELESS ANTIOXIDANTS
LONGEVITY LOVER
PROTEIN DREAM
VISION MISSION
In addition to being a chocolate lover’s dream, this recipe makes a beautiful dessert. The light green pistachios look striking against the dark chocolate. And pistachios also give the pie a nutrient boost. Pistachios are the highest of all nuts in the antioxidants lutein and zeaxanthin, which promote eye health, and the second highest in protein (only almonds have more), and they help lower harmful LDL cholesterol levels, which promotes heart health. Avocados are another star ingredient here; they add richness as well as healthy fat.
2 cups almond meal
8 Medjool dates, pitted and chopped (about ½ cup)
Pinch sea salt
4 ripe avocados, pitted
1 cup maple syrup
1 cup unsweetened cocoa powder
¼ cup extra-virgin coconut oil
1 teaspoon vanilla extract
Pinch sea salt
¾ cup roughly chopped raw pistachios
CRUST Line the bottom of a 9-inch springform pan with parchment paper. Place almond meal, dates, 2 tablespoons water, and salt in a food processor. Process until mixture is finely ground and sticks together, about 30 seconds. Press almond mixture into the bottom of the lined pan and set aside.
FILLING Place avocado, maple syrup, cocoa powder, oil, vanilla, and salt in a blender. Blend until very smooth and creamy. Pour filling onto the pie crust and smooth with a spatula. Sprinkle the top with pistachios. Cover with plastic wrap and freeze for at least 3 hours. To thaw, place the pie in the refrigerator for at least 2 hours before serving. Because of the avocado, the pie is best served within several hours of removing it from the freezer. To remove from the pan, run a sharp knife around the edge. Serve cold or room temperature.